Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Mochi
Soft, chewy Japanese rice cakes dusted with cornflour — eat plain or stuff with sweet bean paste or ice cream.
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15 minPrep🔥
10 minCook🍽️
10Serves📊
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Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1 cup water
- 1/4 cup sugar
- Cornflour or potato starch for dusting
- Optional: sweet bean paste for filling
Instructions
- Mix the glutinous rice flour, water and sugar in a microwave-safe bowl.
- Cover and microwave on high for 1 minute, stir, then 1 more minute, stir, and 30 seconds — until thick and slightly translucent.
- Dust a board with cornflour; tip out the dough.
- Cool until just handleable, then divide and shape into balls.
- If filling: flatten each piece, place a small ball of bean paste in the centre, and seal.
- Dust generously to prevent sticking.
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Tara’s tips
- Wet hands help shape the sticky dough.
- Use plenty of cornflour for dusting — they're very sticky.
Serving suggestions
- Eat the same day.
Storage & reheating
Best fresh; the texture firms up overnight.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Ice cream mochi?
Yes — wrap small balls of frozen ice cream and refreeze for 30 minutes.
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